To make the
sauce, heat a griddle pan or nonstick frying pan. Slice the base off the
peppers, then slice down the sides into 4-5 flat pieces, leaving the
seeds on the core. Slice the chilies into wide, flat pieces, discarding
the seeds. Place the pepper, skin side down, on the griddle pan and cook
until the skins are charred and blistered. Remove and cook the chilies
in the same way. Place the peppers and chilies in a small dish, cover
with clingfilm and leave to cool.

Peel the skins
off the peppers and chilies and place the flesh in a food processor with
the vinegar. Process until smooth, season to taste with salt and pepper
and pour into a small saucepan.

Cut the squid
in half, then score in a criss-cross pattern with a sharp knife. Heat the
griddle pan and cook the prawns for 2 minutes on each side. Remove and
cook the squid for 1-2 minutes on each side. It will curl up, so use a
palette knife to hold it flat. Cut each piece in half once cooked.

Warm up the
chili sauce, adding the oregano, oil, shallots and lemon juice. Toss the
prawns and squid in the warm chili sauce and serve with fresh pasta.